Palmitoleic acid (16:1) in Fruits and Vegetables

List of fruits and vegetables with a high palmitoleic acid (16:1) content.

Food	Amount
Avocado	0.70 g
Green olives	0.12 g
Mango	0.07 g
Ripe olives	0.06 g
Dried bananas	0.05 g
Mashed potatoes (milk and butter added)	0.04 g
Papayas	0.04 g
Ground ginger	0.04 g
Grape leaves	0.04 g
Roasted peanuts	0.03 g
Cherimoya	0.03 g
Pumpkin leaves	0.03 g
Soy beans	0.03 g
Jackfruit	0.02 g
Tofu	0.02 g
Ginger root	0.02 g
Kumquat	0.02 g
Chili pepper	0.02 g
Turnip greens	0.01 g
Soy bean sprouts	0.01 g
Pomegranates	0.01 g
Chickpeas	0.01 g
Bananas	0.01 g
French fried potatoes	0.01 g
Lupin beans	0.01 g
Peanuts	0.01 g
Cooked broccoli	0.01 g
Cooked cabbage	0.01 g
Plantains	0.01 g
Parsley	0.01 g
Soy protein isolate	0.01 g
Tangerines	0.01 g
Pumpkin	0.01 g
Tomatillos	0.01 g
Guava	0.01 g
Cooked chickpeas	0.01 g
Soy meal	0.01 g
Cooked pumpkin	0.01 g
Spinach	0.01 g
Cooked brussels sprouts	0.00 g
Sweet corn	0.00 g
Soursop	0.00 g
Mamey sapote	0.00 g
Edamame	0.00 g
Oranges	0.00 g
Potato starch	0.00 g
Lime	0.00 g
Parsnips	0.00 g
Romaine lettuce	0.00 g
Cauliflower	0.00 g
Cooked spinach	0.00 g
Eggplant	0.00 g
Brussels sprouts	0.00 g
Blueberries	0.00 g
Grapefruit	0.00 g
Pear	0.00 g
Watercress	0.00 g
Coriander	0.00 g
Canned corn	0.00 g
Lamb's quarters	0.00 g
Green onions	0.00 g
Carrots	0.00 g
Prickly pears	0.00 g
Red bell peppers	0.00 g
Peaches	0.00 g
Breadfruit	0.00 g
Butterhead lettuce	0.00 g
Lettuce	0.00 g
Plums	0.00 g
Cowpeas	0.00 g
Fennel	0.00 g
Pineapple	0.00 g
Acerola	0.00 g
Fava beans	0.00 g
Cherry	0.00 g
Kale	0.00 g
Potatoes	0.00 g
Boiled potatoes	0.00 g
Raw potatoes	0.00 g
Strawberry	0.00 g
Cranberries	0.00 g
Lemons	0.00 g
Litchis	0.00 g
Boiled carrots	0.00 g
Patty pan squash	0.00 g
Tomatoes	0.00 g
Cooked tomatoes	0.00 g
Rhubarb	0.00 g
Turnips	0.00 g
Arugula	0.00 g
Iceberg lettuce	0.00 g
Red leaf lettuce	0.00 g
Celery	0.00 g
Red and white currants	0.00 g
Black currant	0.00 g
Soy protein concentrate	0.00 g
Green beans (snap beans)	0.00 g
Dates (deglet noor)	0.00 g
Prunes	0.00 g
Lentils	0.00 g
Apricots	n/d
Quince	n/d
Mammy-apple	n/d
Watermelon	n/d
Artichokes	n/d
Cardoon	n/d
Okra	n/d
Sweet potato	n/d
Raw sweet potato	n/d
Broad beans	n/d
Broad beans (raw)	n/d
Beet greens	n/d
Broccoli	n/d
Chinese broccoli	n/d
Cooked chinese broccoli	n/d
Rapini	n/d
Cooked rapini	n/d
Rutabaga	n/d
Elderberry	n/d
Grapes (red or green)	n/d
Peas	n/d
Green peas	n/d
Daikon	n/d
Honeydew melon	n/d
Blackberry	n/d
Golden raisins	n/d
Figs	n/d
Zucchini	n/d
Cantaloupe melon	n/d
Kimchi	n/d
Red cabbage	n/d
Collard greens	n/d
Cooked collard greens	n/d
Chinese cabbage	n/d
Savoy cabbage	n/d
Cabbage	n/d
Kiwifruit	n/d
Kohlrabi	n/d
Cooked kohlrabi	n/d
Burdock root	n/d
Garden cress	n/d
Gooseberries	n/d
Cooked sweet corn	n/d
Dried apricots	n/d
Dandelion greens	n/d
Chicory greens	n/d
Loganberries	n/d
Onion	n/d
Cooked onion	n/d
Leeks	n/d
Shallots	n/d
Raspberries	n/d
Swiss chard	n/d
Passion fruit	n/d
Mung beans	n/d
Mung bean sprouts	n/d
Loquats	n/d
Cucumber	n/d
Green bell peppers	n/d
Hot chili pepper	n/d
Radicchio	n/d
Radish	n/d
Cooked turnips	n/d
Sapodilla	n/d
Beets	n/d
Cooked beets	n/d
Alfalfa sprouts	n/d
Hydrolyzed soy sauce	n/d
Soy sauce (tamari)	n/d
Asparagus	n/d
Cooked asparagus	n/d
Carambola	n/d
Extra-firm tofu	n/d
Firm tofu	n/d
Tamarinds	n/d
Taro root	n/d
Jerusalem artichoke	n/d
Navy beans	n/d
Yardlong beans	n/d
Kidney beans	n/d
Lima beans	n/d
Pinto beans	n/d
Pink beans	n/d
Black beans	n/d
Feijoa	n/d
Cooked cauliflower	n/d
Chayote	n/d
Garlic	n/d
Mulberries	n/d
Chives	n/d
Endive	n/d
Escarole	n/d
Apple	n/d
Yam	n/d
Amaranth grain	n/d
Bamboo shoots	n/d
Butterbur	n/d
Wasabi	n/d
Grapes (muscadine)	n/d
Pigeon peas	n/d